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Farm To People

Kitchen Notebook

October 26, 2015

Lemongrass Chicken with Oyster Mushrooms and Garlic

30 Mins

Time 30 min

Serves 2

Ingredients:

  • 1 lb Chicken Breast
  • 8 oz. Oyster or Maitake Mushrooms, chopped
  • 1 stalk Lemongrass, trimmed and finely sliced
  • 1/2 bunch of Arugula or Tatsoi
  • 2 tbsp. Cooking  Oil
  • 2 tsp. Sugar
  • 1 clove Garlic, minced 
  • 2 tbsp. Soy Sauce 
  • Salt & Pepper to taste

Place the chicken in a mixing bowl along with the sugar one tablespoon of soy, two teaspoons lemongrass and most of the minced garlic. Mix until coated and marinate in the fridge for 15 minutes or up to two hours. Preheat the broiler. Remove the chicken from marinade and place skin side down on a broiler pan on the lowest rack, about four inches from the flame. Flip after 10  minutes. Continue broiling the chicken until no longer pink and the juices run clear (about 10-15 minutes). Remove from broiler and let sit for 5 minutes.

While the chicken is cooking, make the dipping sauce by whisking together one tablespoon of both oil and soy sauce of your choice, one teaspoon of lemongrass and the remaining minced garlic. Set aside. Sauté the mushrooms in one tablespoon of oil. Season with salt and pepper. Arrange arugula on a plate  and top with mushrooms. Place sliced chicken over top, garnishing with a pinch of lemongrass. Serve dipping sauce on the side.

30 Mins Arugula Asian Chicken Dinner Fall Lemongrass maitake mushrooms Meat Mushroom Oyster Mushrooms

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30 Mins Arugula Asian Chicken Dinner Fall Lemongrass maitake mushrooms Meat Mushroom Oyster Mushrooms


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